13 July 2013

Recently I joined a group on Facebook that meets once a month to create salads based on a theme that is headed by Wendy of The Weekend Gourmet . One thing I need more in my life are salads so I am more than happy to join a group that celebrates and glorifies a food group that should be my middle name. This months theme is 'Pot Luck'. No good get together is complete without at least one potato salad. They come in all shapes and sizes.

Dill and fennel become fast friends in this light and easy salad that is based on a recipe from Food 52. Potatoes provide the perfect backdrop for the mayonnaise based dressing which is complemented with the tang of sour cream or even yogurt. Add some refreshing dill from the garden which elevates the cool anise-like fennel. Add in celery for a bit of crunch, the pop of fresh garden peas and you have a pot-luck-worthy salad. Mine was served with a twist on a lobster roll with the delicate flavour of fennel and orange. There seems to be a theme going on here...

Steam or boil the potatoes in their jackets in water until fork tender. This could take between 15 and 20 minutes, depending on potato size. While the potatoes are cooking, make the dressing by combining the mayo, sour cream, fennel fronds, dill, lemon juice, salt, pepper and milk. Set aside or refrigerate.

A few moments before potatoes are done add garden peas to the boiling water. When the potatoes are done, drain potatoes and peas in a colander and then while still warm but cool enough to handle cut them in small chunks and place in a large mixing bowl. Gently stir in the celery and green onion and then start stirring in the dressing a little at a time.

Depending on your potatoes you may not need all of the dressing. You want a nice creamy consistency. If it's too dry, stir in a little more mayonnaise. Refrigerate for at least a few hours and when ready to serve, adjust seasoning with salt and pepper to suit your taste.

Serves 6

Youare reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Hey, great minds think alike, we both went for potato, dill, and lemon in our Salad Bar potluck dish this month. I like the interesting ingredients of the fresh fennel and garden peas. I love the sense of place in your blog. I've been to the Washington side of the Okanagon, it's beautiful, I hope to get to your neck of the woods someday!

Great choice for the salad bar, Val. I have some dill in my backyard, and this has inspired me for some good potato salad.I noticed the sour cream and I think I also add in some chives (since I have a ton in garden). No summer is complete if there isn't potato salad.

I agree with you about fennel, Val. Your potato salad looks delicious (at first glance reminded me of champ); the addition of dill is just right. One gets so tired of the commonplace potato salads we usually see on the picnic table. This is unusual and looks so flavorful!

I adore the subtle flavour of fennel fronds ... with the smooth potato salad, it must be terrific! Alas, SB is picky and doesn't care for fennel in any manifestation ...ergo ... this will be a pot-luck picnic bowl for me. I can have it and SB can graze the other offerings! Thanks, Val!

what a yummy potato salad Val! I've joined the same group, but was unable to add my fruit salad due to a trip back to Iowa when the posts were due . . . i tried, but there was I was helping my mother go through stuff after my father's passing for the first time (sad) and then my daughter's first baby shower among midwest-located family. It's a nice themed group, I think! Love your photos!!!!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.